I would gladly assist, however, I need more parameters. For instance, what age group are you talking about? What is the time frame for the classes? What is the target audience? Just provide some more details and we can get some info to you.

Hi, sorry to threadjack. I'm a commis, just started at a new restaurant that's more demanding (worked for half a year at a thai restaurant presviously; loved the people there but they didn't seem to expect very much from me) about a week ago. The chef stresses on knife skills, knowing your meats, and cleanliness. What sort of things should I be learning about first in my spare time? Different ways to make the stuff on the menu? Mother sauces? Basic recipes that I could get pointers from chef (chef was trained in French and Japanese cooking)?